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Corn, Blueberry, and Wild Rice Salad

Corn, Blueberry, and Wild Rice Salad

Cost $12, save $8

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Main Ingredients

    • 🌽 6 ears sweet corn, husked (or 1 1/2 cups frozen corn or canned corn, drained)
    • 1 cup frozen blueberries
    • 🥒 1 small cucumber, finely chopped
    • 🧅 1/4 cup finely chopped red onion
    • 1/4 cup chopped fresh cilantro
    • 1 cup wild rice, cooked
    • 1 jalapeno pepper
    • 4 tablespoons lime juice
    • 4 tablespoons olive oil
    • 2 tablespoons honey or maple syrup
    • 1/2 teaspoon ground cumin
    • 🧂 1/2 teaspoon salt

STEPS

1

Wash hands with soap and water.

2

In a large pot, bring salted water to a boil. Add corn. Cook covered for 5 minutes, or until tender. If using corn on the cob, remove corn from the cob after cooking.

3

In a serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, wild rice, and jalapeno.

4

For dressing: In a screw-top jar, combine lime juice, oil, honey, cumin, and salt. Cover and shake well to combine. If you do not have a screw-top jar you can whisk ingredients in a small bowl.

5

Add dressing to salad and toss.

NUTRIENTS

Per 1 serving

🔥

172

Calories

  • 3
    Protein
  • 26
    Carbs
  • 8
    Fats

💡 You can use frozen or canned corn to save preparation time.Add additional vegetables or beans for more protein and texture.Serve chilled for a refreshing summer dish.Keep leftovers in the fridge for up to 3 days.Substitute maple syrup if you prefer a vegan option over honey.